3 simple steps to make a tight and not loose sauce beef, tender and flavorful, the sauce flavor is super rich

Making sauced beef is super simple, only three steps are required, one pickling, two boiling and three soaking, the sauce is fragrant, and the tender and flavorful sauce beef is perfectly presented in front of you

Tender and delicious beef in sauce

Ingredients: 1 beef tendon (about 900g), 150g of Yipin fresh soy sauce, 1 piece of ginger, 4 pieces of celery, 1 piece of tofu milk, 4 shallots, 2 tablespoons of sweet noodle sauce, 2 tablespoons of dried yellow sauce, 1 bag (2 star anise, 20 Sichuan peppercorns, 1 tangerine peel, 1 grass fruit, 2 bay leaves, 3 cloves, 1 cinnamon, 10 cumin, 2 angelica angelica, 4 dried hawthorns, 2 dried chili peppers)

1. Soak the beef tendons in water for 30 minutes after washing, if the indoor temperature is high, soak them in the refrigerator, change the water twice halfway, and soak the blood in the tendon meat

2. Prepare a larger container, put in all the Yipin fresh soy sauce, add 2 celery that have been washed and dried in advance, then put in half of the crushed ginger and shallots, put on gloves and grab the celery, green onions, and ginger a few times, and grab their juice to blend with Yipin fresh soy sauce

3. Drain the beef tendon meat after soaking, and then put it in soy sauce and seal it in the refrigerator for more than 12 hours

4. Do not put water or oil in the pot, bake the materials in the bag over the lowest heat to make their fragrance come out, and put them in a box or small bag for later use

5. Transfer the marinated beef tendon to a larger pot together with the sauce, and then add water that can cover the tendon meat, I generally like to use a cast iron pot or casserole, in short, a pot with good heat retention

6. Bring the soup to a boil over high heat, then turn to low heat and cook slowly, during which the foam in the soup should be skimmed off

7. Dry yellow sauce, sweet noodle sauce, a little bean curd juice, then add a little water and stir evenly and pour it into the pot, the remaining celery, shallots and ginger are also put into the pot, then add a piece of tofu and material packet, cover the pot with a lid and simmer for about 1~1.5 hours, during which it should be turned from time to time to prevent sticking to the pot 

8. The cooked state is that you can easily pierce the middle of the tendon meat with chopsticks, and there will be no blood coming out, continue to soak in the soup for about 3 hours to make it more flavorful 

9. If you are in a hurry to eat, you can cut it into slices and taste it at this time, but if you seal the tendon meat in a fresh-keeping bag and put it in the refrigerator for 2 hours before eating, the texture and taste will be better 

10. After refrigeration, our delicious sauce beef is ready, the sauce beef at this time has been completely flavored, cut into large slices without dipping sauce to enjoy, super delicious, friends must try it when they have time!

Tips

1. The beef tendon meat must be marinated for more than 12 hours before the next step of processing, otherwise the taste is not good.

2. When baking spices, keep the heat low, and don't fry the paste.

3. If there is no dry yellow sauce, replace it with ordinary bean paste.